Equipment
Ingredients
Filling
- 100 g bacon, diced
- 130 g canned chopped clams, thoroughly drained
- 15 g jalapeño, minced, seeds removed
- 6 g garlic, minced
- 200 g oaxaca cheese, shredded
- 10 g fresh cilantro, chopped
Assembly
- 4 flour tortillas
- 15 g unsalted butter, room temperature
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 443 kcal
- Protein
- 26 g
- Carbohydrates
- 27 g
- Fat
- 26 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 1097 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 24 mg
- Potassium
- 368 mg
- Calcium
- 382 mg
- Iron
- 3.2 mg
- Magnesium
- 27 mg
- Phosphorus
- 222 mg
- Zinc
- 0.7 mg
- Vitamin A
- 193 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.4 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 6.0 mcg
- Thiamin
- 1.34 mg
- Riboflavin
- 0.28 mg
- Niacin
- 4.2 mg
- Folate
- 58 mcg
- Water
- 55 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place diced bacon in a cold large skillet. Turn the heat to medium and cook until the bacon is crisp and the fat has rendered completely, taking about 6 to 8 minutes.
Carefully drain off the excess bacon fat, leaving approximately 15ml in the pan. Add the minced garlic and jalapeño to the bacon, cooking until fragrant and slightly softened, about 1 minute.
Remove the skillet from the heat entirely. Stir in the well-drained chopped clams and fresh cilantro until evenly distributed. Transfer this filling mixture to a bowl and wipe the skillet clean with a paper towel.
Lay out the flour tortillas on a flat surface. Distribute half of the shredded cheese among the tortillas, covering only one half of each circle. Spoon the clam and bacon mixture evenly over the cheese, then top with the remaining cheese and fold the bare half of the tortilla over to create a half-moon shape.
Melt the butter in the cleaned skillet over medium heat. Place the folded quesadillas in the pan, working in batches if necessary. Sear until the bottom is golden brown and crispy, about 2 to 3 minutes, then carefully flip and cook the other side. Ensure the internal temperature of the filling reaches at least 74°C/165°F to ensure food safety and thoroughly melted cheese.
Transfer the cooked quesadillas to a cutting board and allow them to rest for 1 to 2 minutes. This brief resting period allows the cheese to set slightly, preventing it from pouring out when sliced. Cut into wedges and serve immediately.
Chef's Notes
- For the ultimate cheese pull, purchase a block of Oaxaca or Monterey Jack cheese and shred it yourself. Pre-shredded varieties are coated in anti-caking agents like cellulose that heavily inhibit smooth melting.
- Do not rinse the canned clams under water. Rinsing will wash away their natural, highly desirable briny flavor. Simply drain them aggressively using a strainer.
- If you prefer a stronger smokey profile, you can leave up to 30ml of the rendered bacon fat in the pan and use it instead of butter to sear the quesadillas in step 5.
Storage
Refrigerator: 2 days — Store wrapped tightly in aluminum foil or in an airtight container.
Freezer: 1 month — Freeze flat on a baking sheet before transferring to a freezer-safe bag.
Reheating: Reheat in a dry skillet over medium heat until the cheese melts and the exterior crisps up again.
Troubleshooting
Soggy or breaking tortillas
Cause: The clams were not drained sufficiently, introducing excess moisture into the filling.
Fix: Return the quesadilla to a dry skillet over medium-low heat for an extra minute per side to help evaporate moisture and re-crisp the exterior.
Prevention: Press the canned clams firmly into a fine mesh strainer to extract as much liquid as possible before mixing them with the bacon.
Cheese is not melting but tortilla is burning
Cause: Skillet heat was too high, toasting the outside before the inside could warm through.
Fix: Lower the heat entirely, cover the skillet with a lid for 1 minute to trap steam and encourage the cheese to melt without further browning the bottom.
Prevention: Keep the skillet at a moderate medium heat and avoid rushing the sear.
Cultural Context
Seafood quesadillas are a brilliant staple of coastal Mexican cuisine, particularly beloved in regions like Baja California and Sinaloa where fresh ocean catches meet traditional masa or flour tortillas. Combining briny clams with smoky pork creates a classic surf-and-turf dynamic, marrying the sweetness of the sea with rich, savory fat. This quick adaptation utilizes accessible pantry ingredients to capture those vibrant seaside flavors in a format perfect for a busy weeknight.
